Lance and Boo Eaker dish up Texas barbecue with a difference, thanks to Lance’s skill at the pit and Boo’s fabulous Korean sides.
Ingredients
- Short Grain or Sushi Rice 2 cups, cooked
- Butter 2 Tbs
- Fermented Kimchi ½ cup, chopped
- Green Onion chopped, 2 Tbs
- Kimchi Juice 2 Tbs
- Salt & Pepper to taste
- Toasted Sesame Seeds 1 tsp
- Sesame Oil 1 tsp
Cook It
- Heat up a pan or skillet and add the butter.
- Add the kimchi and stir fry for 1-2 minutes on medium high heat.
- Add the rice and stir, then add the green onion and stir.
- Add the kimchi juice if needed to moisten the rice.
- Add salt and pepper to taste
- Turn off the heat and add the sesame oil and sesame seeds.
- To really step it up, add some brisket (sliced on top or mix in some chopped) and a sunny side egg on top for each serving.
Recipe courtesy of Lance and Boo Eaker, owners of Eaker Barbecue, Fredericksburg, TX.
